2010-08-15, 04:54
mmmmmuz
Jobbar i en internationell hotel kedja 5*, battre lon och formaner an vad man far i Sverige/Europa, 6 dagar i veckan dock. Typ som kock fast med c:a 120 kockar att styra upp.
Like an army there is a strict structure with a chain of command - Executive Chef or Chef de Cuisine, Sous Chefs and then chef's de partie's responsible for different departments, and then demi chefs, cooks and comiss below them. This structure is seen in large establishments and variations of it, with more levels of delegation in large multi unit properties and much simpler structures in small fine dining restaurants.
Like an army there is a strict structure with a chain of command - Executive Chef or Chef de Cuisine, Sous Chefs and then chef's de partie's responsible for different departments, and then demi chefs, cooks and comiss below them. This structure is seen in large establishments and variations of it, with more levels of delegation in large multi unit properties and much simpler structures in small fine dining restaurants.